Vegan Stuffed Mushrooms
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5.0
9 reviews
Excellent
Vegan Stuffed Mushrooms
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These Vegan Stuffed Mushrooms with cheesy breadcrumb filling are super flavorful and packed with umami! They are perfect served as a delicious appetizer or party snack but you can also make a full meal out of them! Gluten-free option included
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Ingredients
- 11 to 12 cremini or baby Bella mushrooms
For the filling
- Stems of the mushrooms
- ½ cup chopped onions
- 2 cloves garlic
- 1/4 teaspoon fennel seeds
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup almond flour
- 1 tablespoon balsamic vinegar
- 1 teaspoon miso use chickpea miso for Soyfree
- ½ cup bread crumbs
- ½ cup vegan mozzarella cheese shreds
- 1 flax egg (1 tablespoon flaxseed meal mixed with 2 ½ tablespoons of water)
- 3 teaspoons oil divided
Instructions
- Break the stems of the mushrooms and set aside to use for the filling then invert the mushrooms, gill side down onto a parchment line baking sheet or well oiled baking dish. I like to use the baking dish which will will just fit all the mushrooms without much space between them
- Brush oil on the mushrooms and then bake at 400F (205C) for 14-15 minutes. (You can use garlic oil or chili oil here or any other flavored oil or herbed oil which will add more flavor to the mushrooms)
- Make the filling: add the chopped mushroom stems, onion, garlic, fennel seeds and miso to a food processor and process until the mixture breaks down into a coarse meal.
- Heat a pan over medium heat, add 2 teaspoons oil. Once the oil is hot add in this mushroom mixture and mix really well. Add ¼ teaspoon of the salt, mix and cook until some of the onion and mushroom mixture starts to get golden (5-7 mins) then add in the rest of the herbs and the almond flour and balsamic vinegar. Mix really well.
- Cook for another 2 minutes then switch off the heat. Add the breadcrumbs and mix well. Then let it cool for 5 minutes then mix in the cheese, this is your stuffing. Taste and adjust salt if needed. If the stuffing is a bit dry and not holding together when pressed, add in the flax egg and mix in .
- Take the mushrooms from the oven out and let them cool for 5 minutes until they’re easy to handle then flip them.
- Take 1 ½ to 2 tablespoons of the stuffing depending on the size of the mushroom caps and use your hands to make the stuffing into somewhat a ball and stuff the mushrooms with that mixture.
- Repeat for all of the mushrooms, then drizzle a few drops of oil on the mushrooms and put them back for baking at 400F (205C) for 10-15 minutes or until the stuffing on top is golden brown and the mushrooms are cooked through.
- Use a toothpick to see if the mushrooms are cooked through. Depending on the oven and the baking sheet this might take a little longer.
- Take the dish out of the oven, let it cool for a few minutes then remove the mushrooms and serve as is or with marinara sauce or as a side with a meal spread.
Notes
- To make this gluten free, you can use gluten free breadcrumbs or You can use a mixture of walnuts, pine nuts and coarsely crushed oats instead of the breadcrumbs.
- To make this nut free, just omit the almond flour and use more bread crumbs.
- To make this soy free, use chickpea miso instead of soy miso.
Nutrition Information
Show Details
Calories
61kcal
(3%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
182mg
(8%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Calories | 61kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 182mg | 8% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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